Cilantro Lime Shrimp

I don’t know what happened to me last Sunday. I suddenly got this huge burst of energy and all I wanted to do was cook! I got started right after noon and by the end of the day I had cooked and photographed five recipes. That means I have lots of good food to share with you in the next few weeks. Hope you like it all.

When supper time came around I was still going strong in the kitchen but had to start thinking about getting something ready for our dinner. I really wanted something with shrimp and tex-mex flavors so I just started gathering up anything that I thought might go well together. The end result was this really tasty Cilantro Lime Shrimp. It was just enough for the two of us for Sunday night supper. Even better with the garlic toast along side to soak up all the delicious juices. And did I mention it’s really quick to make? In less than 30 minutes we sat down at the table and shared this beautiful shrimp right out of the skillet!

I started out by chopping a couple of cloves of garlic, a medium onion and a fresh jalapeno that I ran outside and cut from the garden. My jalapenos are a little ahead of my cubanelles and way ahead of my bell peppers!

Next you’ll need to grab a heavy skillet, heat it over medium-high heat and add the butter and olive oil. Of course, I used a black cast-iron. I just love the way they heat up and hold the heat steady.

Cilantro Lime Shrimp

When the butter and oil are melted, add in the garlic, onion and jalapeno. Cook those together, stirring, for a few minutes until the onion begins to wilt.

Cilantro Lime Shrimp

Next, add the red pepper flakes and oregano. Continue cooking until the onions are translucent.

 

Cilantro Lime Shrimp

Add the chopped tomatoes and cook, stirring again, until they’re nicely wilted. Once they’ve cooked down add the shrimp. Cook and stir until the shrimp are just done. It shouldn’t take more than 4 or 5 minutes. Watch them carefully since shrimp cook so quickly.

Cilantro Lime Shrimp

When the shrimp have turned opaque, add the salt, pepper and juice and zest of a lime. Stir together for a few seconds. Remove the pan from the heat and stir in the chopped cilantro.

This recipe served two hungry folks for dinner :-) As they say “your mileage may vary.” Be sure to have some garlic bread or garlic toast to soak up all those delicious juices.

Enjoy!

Cilantro Lime Shrimp
 
Prep time
Cook time
Total time
 
Shrimp with all the flavors of Mexico - cilantro, lime, oregano, and red pepper.
Serves: 2 servings
Ingredients
  • 1 tblsp. butter
  • 1 tblsp. olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 jalapeno, finely chopped
  • ¼ tsp. red pepper flakes
  • ½ tsp. Mexican oregano
  • 2 roma tomatoes, chopped
  • 1 lime, zest and juice
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 pound shrimp, split and deveined
  • 2 tblsp. chopped cilantro
Instructions
  1. Melt the butter and oil in a heavy skillet over medium-high heat.
  2. Add the garlic, onion and jalapeno.
  3. Cook, stirring until the onion begins to wilt, approximately 3 minutes.
  4. Add the red pepper flakes and oregano.
  5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
  6. Add the tomatoes.
  7. Cook, stirring occasionally, until the tomatoes are soft.
  8. Add the shrimp, zest and lime juice, salt and black pepper.
  9. Cook until the shrimp are just opaque. Be careful not to overcook.
  10. Remove the pan from the heat and stir in the cilantro.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Some products used in this post:

The links above are associated with my affiliate account at Amazon.com. Never Enough Thyme receives a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!


Other cilantro-lime shrimp recipes you might enjoy from around the internet:

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else.

Comments

  1. Neena says

    It looks mouth-watering. Wonder if I could make this and have it turn out this good—nah, probably not. Great job.

  2. says

    First of all Lana, next time you get that burst of energy I would like to chat…I think you must have some of mine!

    Second…what a great dish and it reminds me of my methodology…often not great planning ahead as much as seeing what is available and making them work together. You’ve had a stellar result!

  3. Tracey says

    I love it when the pantry opens up its magic doors and gives just the right ingredients for something new, unique and exciting!! I can’t wait to try this. I’m going to serve it w/ orzo or basamati rice that I’ve added lemon juice to the water. Yumm-mo!!

  4. says

    yup, gonna start calling you kin alright, grilled mexican shrimp last night… love everything you got going on here, the lime esp with the spices sounds like it makes for one fine tasting dish…

  5. Nancy says

    what a delightful dish!!! I added a cup ofclamato juice gave me more
    sopping’s for chunks of french bread..

  6. Erica K says

    Thanks for the recipe I found this via tastykitchen we were in heaven last night– added a little extra lime and 1 more tomato and it was great!

  7. Kathleen says

    I just made this. It’s delicious!! Very good job. :) Mine came out a little more watery than it was probably supposed to, because I used frozen shrimp, but it’s still wonderful. I’m putting mine over rice. I love it. :)

  8. Betty Woodard says

    Oh my gravy ! this was soooo good..my husband loved it also..I will make more of the broth next time..just poured it over the toasted bread and ..yummie..It was just so good

  9. Robyn says

    I wondering if anyone tried this cold as a shrimp salad kind of thing. Could you cook it and then refrigerate it? How would it be the next day? Thanks!

  10. says

    I made this tonight and added some fresh mushrooms, because I had them. Served with two warm corn tortillas. Very yummy and fresh tasting. (I used a little less butter…well, because it’s January and I’m still trying to be good.)

  11. YM says

    Just tried this dish today… Ah-mazing and so easy to make! I an not the greatest cook and this made me feel like a superstar! Thank you for the recipe!!

  12. Marcie says

    I found this on pinterest and made it tonight in observance of ash Wednesday. Delish!!!! I am adding your blog to my google reader. Thanks!!

    • says

      I’m so glad you enjoyed it, Marcie! Funny how a recipe I put together at the end of a long day, almost as an after thought, has turned out to be so popular.

  13. Kim says

    I just found this on Pinterest and made it for dinner tonight… DELISH! Will look around your blog for more recipes!

  14. Jim says

    I made this last night and served it over some thin wheat pasta with toasted oilve oil bread rubbed with fresh garlic……WOW-oh-WOW! The only other thing I did was to marinate the shrimp in the lime juice for about 15 minutes before cooking. Great recipe Lana!

  15. LUZ says

    This really is a delicious dish. Made this but with serrano chiles and double the amount of red pepper and and additional half of a lime and 1 tbsp. of tequila blanco. Also tried it with chipotle a diff. time and always toasted bolillo pan. Thanks loved!

  16. Cindy I says

    Hey there, found the recipe on Pinterest yesterday, and made it tonight. It was so yummy! I’ll make it again, but next time, I’ll double the sauce ingredients. Out philosophy is you can never have enough sauce! Thank you!

  17. charish says

    I made this last night for dinner and it was great, maybe a little more red pepper flakes next time but other than that I would keep it just the same. Thank you for a great recipe!

  18. Angie says

    I found this on Pinterest a while ago and made this tonight for dinner–AMAZING. Wish I’d made it sooner!

  19. Virginia says

    Made this dish last night. Very simple and DELICIOUS.
    Next time I am trying it over Quinoa or maybe pasta with sprinkle of parm cheese. YUM!

  20. Teresa says

    I found this on pinterest and made it tonight along with some mashed red potatoes. My husband raved! Thanks for a great recipe!!

  21. Laura says

    Hi! I found this on Pinterest weeks ago and have made it 3x since, with either chicken or shrimp and always with more tomatoes. Love it with Cuban bread. Thanks so much!

  22. Susanne says

    This recipe is BEYOND good! My husband and I have made it at least every other week since first trying it. We mix in some cooked orzo (my favorite) or rice (his favorite) and we use rock shrimp. Thanks so much for this wonderful dish!

  23. says

    I also found this on Pinterest. Made it tonight and turned out really well. I paired it with tortillas. Thanks for sharing!

  24. Jen says

    OMG! Well I left out the onions and only did 1 garlic clove, then at the end also cut avocado. Hubby’s not home yet, I wish I could just eat the rest of his portion! I WANT MORE! Thanks so much to you or whoever posted it on Pinterest! I stepped out of my shell and enjoyed every bite!

  25. Kristen says

    Found this recipe on Pinterest, and boy am I glad! This was fantastic. We spread Italian bread with a garlic olive oil spread that our grocery store sells, and we grilled the bread. My fiance and I devoured this pretty quickly!

  26. says

    I want you to know this was the easiest shrimp and the best tasting shrimp recipe I have ever made. My family went crazy! Rest assured I’m not some little new bride who dosen’t cook much. I’m a 66 YO granny who cooks all the time. I’ve been cooking since I could push a chair over to a gas stove and stir a pot of cooked Jello Pudding. Shrimp is always my favorite, honey, in one night it jumped to the top of my favorites!

    • says

      Penny – I’m so happy to hear that you liked this recipe. It’s one of our favorites, too. I hope you’ll visit the blog again and find more recipes to enjoy.

      • Penny Calhoun says

        I have made this several times since I wrote last. For Christmas I have a very long fish dish and I grilled snapper (any white fish would do, even tilapia) and laid that out on the platter and used this as a sauce on top. Kids, it was amazing!

  27. Jessica Peterson says

    Delicioso!!! We made this last night and it was great! I left out the butter and added a little more salt. Yummo! Thanks…

  28. Gabe says

    This dish is fantastic! I found this about a month ago. I’ve made it twice. Even my child, whose not so fond of spicy, loved it! I did add some finely chopped red/green bell pepppers. Great post. Thx.

    • says

      Liz – If I remember correctly, I used large (31-35) shrimp for this. The size doesn’t really matter, though. You can use whatever size you want.

  29. Katie says

    Made it with black beans and sour cream. :) It was so good! Awesome recipe with just the right amount of spicy. :)

  30. Janine says

    I was just wondering what I can serve this with or over. Maybe angel hair & marinara?? Steaks?? It looks amazing!!

    • Lana Stuart says

      Hi Janine – Since this recipe has Mexican flavors in it, I probably wouldn’t pair it with marinara. Honestly, we just eat it on its own with some good bread. It’s also great with a Mexican style rice or as you suggested alongside a steak. It has big, bold flavors so you’ll want to keep that in mind when pairing it with other foods.

  31. Liliah says

    How would I do this with chicken instead of shrimp? I love the cilantro and lime, but I’m allergic to shrimp!

    • Lana Stuart says

      I suppose you’d just substitute the same amount of chicken for shrimp. I’d try boneless, skinless chicken cut into bite-sized pieces.

  32. Betty says

    Oh my goodness this is the best ever…I make it about four times a year..could make it every day lol.I do double the sauce because that is the best to eat on your toast..Makes me hungry talking about it..

  33. Megan says

    This was fantastic! I made some minor alterations: left half of the seeds in the jalapeno, added 2-3 times the garlic, and TONS of cilantro. As a side dish, I made some white rice in my rice cooker, but used 2 chicken stock cubes in the water to give it some extra flavor. Served the shrimp in a bowl over the rice and it mixed together perfectly.

    The heat from the spice/peppers was perfect. I loved this and will make it many more times! Thanks!

  34. says

    That looks so good! I’m working on my food photography skills, but they’re pretty abysmal so far… what sort of a camera/lighting setup do you use? The results are quite nice. :)

  35. crystle says

    I made this last night with crablegs and garlic bread and it was delicious! It really hit the spot and my mom and 7 yr old also really enjoyed it. Thanks!

  36. Robin says

    I made this for dinner tonight. Doubled the sauce. I made lime cilantro rice and put shrimp on top. It was fantastic!! It will be my go to company coming at the last minute recipe. Thanks!!

  37. Peggy says

    I have made this several times, it is my husbands favorite meal and he doesn’t particularly like shrimp, but he loves this! Thanks for sharing this recipe, it is amazing.

  38. Heather S. says

    I had some shrimp thawed and wasn’t sure what to do with them. I remembered seeing this recipe on Pinterest and made it tonight. I left out the jalapeno because I didn’t have one. It was really delicious. I wouldn’t change a thing! Next time, I probably won’t put in the jalapeno because it was just right without it. It’s a definite keeper! Thank you for sharing!

  39. says

    Mmmmmm shrimp, cilantro, lime…. I could eat this every single day. Sadly no fresh shrimp in Nantes so I might be reduced to making this with scallops. Delicious!

  40. miguel says

    great recipe, very flavorful. I will suggest one thing, leave out the lime or add just a few drops. 1 whole lime over powers the flavors, at least for me, and I only used 1/2 a lime. Served over steamed rice.

  41. Melissa says

    I’ve made this dozens of times. Whole lime is perfect by the way!
    This is a staple in my house because I almost always have the ingredients for it. We’ve been basically snowed in and never got to go grocery shopping this week, so I threw this together for another quick, tasty meal.

  42. says

    Just had to let you know this is the best shrimp recipe I have ever tried…have made it so many times for us and company..I always triple it so we will have enough and than we lick the bowl clean after everyone leaves..lol

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>